tag:blogger.com,1999:blog-3333925983952886681.post5186063435381849151..comments2022-09-02T02:50:01.215-07:00Comments on Cook the Wolf: Two Things Regarding Salad (longwinded version)Emilyhttp://www.blogger.com/profile/14594984380185730577noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3333925983952886681.post-69745876370000870682010-03-02T13:14:58.281-08:002010-03-02T13:14:58.281-08:00I don't think he does slather it with anything...I don't think he does slather it with anything. I didn't when I tried it. And we used pink grapefruit. Not sure how the white kind would work. You just cut it into chunks, say ~sixths, and cook it on the grill. It's pretty, looks interesting and exotic, and it tastes good with things like grouper, sea bass, tuna steaks, etc.<br /><br />-KTAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3333925983952886681.post-73529204937262457442010-03-02T11:21:27.921-08:002010-03-02T11:21:27.921-08:00That sounds amazing, Ken. I'm assuming you dri...That sounds amazing, Ken. I'm assuming you drizzle it all with ollive oil. Not that I approve of the word "drizzle."Emilyhttps://www.blogger.com/profile/14594984380185730577noreply@blogger.comtag:blogger.com,1999:blog-3333925983952886681.post-64737833551488854382010-03-02T09:48:48.970-08:002010-03-02T09:48:48.970-08:00Speaking of citrus "salad", John Taylor ...Speaking of citrus "salad", John Taylor recommends grilling grapefruit when grilling white fish. It's very tasty. You just cut it into chunks, peel and all, and cook it on the grill. It's great with fish.<br /><br />-Ken TapscottAnonymousnoreply@blogger.com